Hominy
Dried or Canned
Soak and cook according to source. Start ahead of time if using dried and do give hominy a hard covered boil for at 30 minutes.
Adobo
1 guajillo
5 cascabel
5 ancho
4 new mexico
1 onion
10 garlic
Wipe chilies with damp towels. Cut off stems, shake out seeds and snip roughly into smaller pieces. Toast in a preheated 400 degree oven for 4 min. Soak for 30 minutes minimum barely covered by boiling water. Puree everything in a blender.
Meat
salt
cumin
1 lb pork neck or spare ribs
1 lb ham hock
2 lb pork shoulder/butt
Stock
1 onion
4 garlic
chicken stock or water
1 bay leaf
Fry onion and garlic until fragrant and slightly browned. Return meat to pot, add adobo, and cover generously with liquid of choice. Bring to a boil, then leave on high simmer partially covered for maximum 3 hours.
Sides
lime
mexican oregano
avocado
radish
cilantro
vinegar cabbage slaw
- The bag of dried Rancho Gordo Hominy was a disappointment - kernels were very desiccated in the middle, discolored and misshapen. Nothing like the photos of the product they have online. It took at last 16 hours of soaking and 5+ hours to cook. About 45-60 minutes of cooking was at a hard boil with the cover on. Flowering took much longer than expected and the results were not as tender/juicy or sweet/corny as I would like.
- Meat was soft at about 2.5, but at about 3 hours the meat was melty, which I prefer.
- One way to get the timing right is to cook the hominy separately and add to posole at the last moment so you can control the textures. In the latter scenario, blending a cup of hominy and adding to the pot thickens and adds a bit of corn flavor back into the soup. My preference is to give the dried hominy (depending on quality) a head start for at least 2 hours in the stock water.
- Feel free to use a different combination of chilies. Nopalito uses about 6 oz of ancho chilies.
- Feel free to use a different composition of meat. The pork foot gives the soup a rich, thick texture. Limiting to only pork shoulder results in a finished texture that is clean.
0 comments